 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
3 tablespoon(s) oil or butter |
Directions:
1. tablespoons vegetable oil or butter
2. /2 cups diced onion
3. teaspoon minced garlic
4. large baking potato, cut in 1/2-inch dice to yield 2 cups
5. stalks celery, trimmed and cut into 1/2-inch dice to yield 6 cups
6. small bulb fennel, trimmed, core and chopped
7. cups reduced-sodium vegetable or chicken broth
8. teaspoon apple cider vinegar
9. teaspoon celery salt (optional) or table salt to taste
10. large pinch pepper
11. tablespoons heavy cream (optional)
12. Celery leaves for garnish
13. ) Place oil or butter in a soup pot. Add onion and cook over medium heat until translucent, about 8 minutes. Add garlic and stir until fragrant, about 1 minute.
14. ) Add potatoes, celery and fennel (if using). Add broth and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes.
15. ) Puree soup in batches using a blender or food processor.
16. ) Return to a clean pot. Add pepper and celery or table salt. Stir in cream if using. Bring soup to a simmer and keep warm over low heat until ready to serve. Yield: 4 to 6 servings
|
|